Veggies and dip in baguette cups.
Green Dip: 1 pint greek yogurt,1 bunch each of dill, tarragon, parsley and mint, 1 garlic clove, 1 tsp salt, juice of 1 lemon, olive oil, fresh ground pepper (to taste). Place all of the ingredients (except olive oil) in blender and mix until fully incorporated, drizzle with olive oil and serve with your favorite veggies
Cucumber dip. Orrrrr...you could sub 1/4 cup light mayo. (Dukes makes a tasty light mayo.) 1 3/4 C Greek non-fat yogurt. 1/4 C minced onion. 1 Tsp (more or less depending on your preference. 1 T Dried Dill (or you can use the real deal...just double the amount.) Let it sit over night...and enjoy with veggies...or anything else youd like to dip...
Greek Dip (1/2 (32-oz.) container plain low-fat yogurt 1 (12-oz.) jar roasted red bell peppers, drained and chopped 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh dill 1 teaspoon Greek seasoning 1 small garlic clove, pressed)